Paleo Plan

Spicy Tuna Salad

Makes a light lunch for 2 adults.  Serve on a bed of mixed greens or butter lettuce for a larger meal.

Approximate cooking time: 15 minutes

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Ingredients

  • 2 cans tuna (oil-packed recommended)
  • 20 (about 1 cup) green olives, chopped
  • 2 green onions, chopped
  • 1 jalapeno pepper, finely chopped
  • 3 Tbs capers, rinsed
  • 1/2 tsp red chili flakes
  • juice of 3 lemons
  • splash of olive oil
  • 1 head butter lettuce or mixed greens (optional)
  • 1 avocado, sliced

Instructions

  1. Combine all the ingredients and serve over lettuce, with sliced avocado on top.
  2. Serve immediately, or store it in the fridge for a day for more flavor. NOTE: always be sure to add the avocado just before serving.

This recipe inspired in part or in whole from here.

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15 Comments

  1. Don’t forge the capers. They are not added on the “Weekly Shopping list” and they make this recipe 10x better :)

    Cindy

  2. So this was odd, I let it sit for 24 hours and it was spicy and sour (lemon), could not just eat it without something. It says ‘salad’ is there supposed to be lettuce or anything else to tame the sourness.

    WasatchCrossfit

  3. I just made this for the first time. This is a great recipe!
    It is very versatile in that you can adjust/omit any of the ingredients.
    I pretty much followed the recipe, but I didn’t measure much. I just put in amounts that looked about right for my tastes.
    I ate some of it with a ripe heirloom tomato. Next meal will be over lettuce. I’m going to add a hardboiled egg to it and see how that works.
    And as if the tuna wasn’t fishy enough, I added a few anchovies to my serving.

    Kevin Williams

  4. Is it juiced lemons or lemon juice.

    jtaylorok

  5. The recipe states it should be three juiced lemons, however, you can probably use lemon juice if that’s all you have.

    Jason G.

  6. I made this today but was too afraid to put 2 “tablespoons” of red chili flakes. I put 2 “teaspoons” instead and it was PLENTY hot enough for us. I served it over a bed of mixed greens. My lemons were large so next time I’d use alot less lemon juice! Otherwise it turned out pretty good. I’m eager to see how it tastes tomorrow. Kevin, I like your idea of adding a hard boiled egg! yum!

    mommydanna

  7. By far this is my favorite! I can eat this daily either for breakfast, lunch, or dinner. I only use two lemons and it taste great!

    Bianca M

  8. i substitute canned wild sockeye salmon from costco and like the recipe even more

    briggsa

  9. Throwing hard boiled egg chunks in here too – Scrumptious!

    GiGi

  10. Can’t handle too spicy so we added 1 Tbs of chile flakes and no jalapeño. That was spicy enough for us. It made my face a little sweaty but not bad enough to take down my glass of water. Let’s see what it tastes like today.

    zayasluis

  11. We used kalamata olives instead of the green olives and with the lemon and caper it almost tasted like a vinaigrette. Tuna can be kind of boring but I really liked the flavors in this recipe. Found that it was so flavorful that I did not feel like eating too much.

    heyoulady

  12. I used canned yellowfin tuna marinated in olive oil and lemon dill. It was delicious. I’m just concerned about the salt in the tuna, olives and capers. Other then that it was delicious!!

    NicoChic

  13. You say two cans of tuna but you don’t say how big. Would a 425g can be about right?

    Imitation

  14. @Imitation – We were thinking the 156 g (5 oz) cans. But if you need more than that, go right ahead! Sorry for the confusion.

    Neely

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